Designed by Chef Neil and the culinary team at Home Block Kitchen

Recipes for Pairing and Sharing

Great Catch. Great Wine.

Home Block Rosé & Grilled spot prawns


24 live large spot prawns (shell and head on)

½ lb unsalted butter

15g salted anchovy fillets-chopped

1 small bunch tarragon-picked

Zest of 1 lemon

Juice of ½ lemon

1 garlic clove-minced

Salt & pepper


  1. Preheat your BBQ or start your coals to get your grill nice and hot.
  2. In a stand mixer or in a bowl with a whisk, add the butter, anchovies,garlic, lemon juice and zest with a pinch of salt and a good crack of pepper.
  3. Chop the tarragon and add to the butter.
  4. Turn on the mixer and whip the butter until it gets fluffy and pale in color. Taste and adjust as needed. Set aside at room temperature.
  5. In a bowl, season the prawns generously with salt and pepper. Toss together.
  6. Spread the prawns over the grill and cook for 2 minutes or so on each side.
  7. As soon as they come off the grill, lay on a serving platter or bowl and dollop on the butter and allow the butter to melt over the prawns.
  8. Eat immediately, peeling as you go. Serve with some warm crusty bread to dip into the juices and butter.

2021 Home Block
Pinot Noir Rosé

Watermelon, strawberries, and white flowers. Palate is supple and appealing with a fresh acidity and dry finish.

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